Cripsy Baked Kale Chips

I think that every person is put on this Earth with a purpose.  Some people are meant to be teachers, doctors and firefighters.  Others are meant to be writers, musicians, and artists.  Then there are parents, social workers, activists, and a whole bunch of awesome, amazing folks that make this world go round. 

And me?  Well, I was put on this Earth to push kale and beets on people.  Just let me live my purpose. 

When I began this blog in February of 2010, one of my first recipes was for kale chips. However, now a year and a half later (with a much better camera) I think it’s time I introduce these again. I promise that your life will be changed forever. 

See, you take fresh kale, tear it into pieces, and lay it flat on a sheet pan.  You coat it in oil and salt.  Sounds better already, doesn’t it?
Then you bake it in the oven at 350°F and it comes back out as a crispy, crunchy chip.  Pretty incredible, huh?

As I mentioned in my recent post on green smoothies, one of the things that I love most about my job is that I get to work with young children and introduce them to seasonal fruits and vegetables. I’ve been working this fall to introduce children to a variety of greens and kale chips are the perfect way to get kids hooked.  If you have children, let them assist in the kitchen by destemming and tearing leaves, then laying them flat on the pan. 

 
 
I love to make a big batch of these when I’m craving something crunchy and salty. After they’ve been baked, you can even sprinkle them with different herbs or spices for different flavors. I really like adding a little pepper, paprika, or nutritional yeast.  What a tasty way to celebrate the greens in fall!
 
Crispy Baked Kale Chips
Yields: 6 servings

1 bunch kale
1 tablespoon olive oil
1 teaspoon salt

Preheat the oven to 350°F .

De-stem the kale leaves and tear them into smaller, 2-inch pieces. Toss kale with olive oil and lay flat in a single layer on a baking sheet. Sprinkle with salt.

Bake for 10—15 minutes, turning at least once, until the edges are browned and crispy, but not burnt. Remove from oven and cool for one minute. Serve immediately.

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Comments

  1. says

    Hey, do you guys know if I can make Swiss chard chips? Chard is a softer leaf than kale, so I didn’t know if it would crisp up as nicely.

    I have yet to try kale chips, which is amazing given how much I like anything that is a chip :-)

    Thanks!!

  2. says

    P.S. Nope, it doesn’t work with Swiss Chard (I didn’t think it would). Oh well! Too much water in the leaves, it just gets limp like you sauteed it if you bake it at 350 :-)

    Got to get me some kale and do it the regular way!

  3. says

    Wait a minute, it IS working! I just assumed when I looked in my oven that it hadn’t worked because they looked all mushy, but I just took them out and they are crispy!! I’m going to give them a few more minutes, but it does look like it works.

    I’ll update you in a few more minutes on how they actually taste :-)

  4. says

    Hi Dawn,
    I’m so glad to hear they worked! I will have to try some too! Of course you are welcome to blog them – thanks for the inspiration credit! :)

  5. says

    It’s so funny..we watched A La DiStasio.. a French cooking show here.. Friday night and Saturday went hunting for kale as she had made this:)

    We only found curly cabbage.(Savoy).:( so I tried.it doesn’t work..

    I look forward to finding kale this week..she added Soya sauce to the oil..

    I think Kale has the right texture..
    Thank you~

  6. Butch Cassidy and the Sundried Tomato Kid says

    Can I save some for another day, or would they not keep long? I want to replace the chips in my diet, kale chips would certainly be tasty but I wonder about their longevity, would I be able to make some and eat them over the next few days?

  7. says

    Great question! From my experience, kale chips don’t keep well. I usually recommend eating them right away because they tend to get soggy again after a few hours. However I’ve heard the dehydrated ones last longer. If you have luck with them staying crispy let me know! :)

  8. Anonymous says

    I think I will add your recipe into my New Year’s resolution diet. I have heard of Kale Chips, but have never tried it. Although I have been curious about how they taste. I’m gamed, I’ll give it a try.

  9. Anonymous says

    These kale chips are so good!! I was a little skeptical because other recipies call for regular olive oil (liquid form), but these were amazing. PS. This is coming from someone who doesn’t eat healthy food very often at all!

  10. Anonymous says

    Thanks! — I’m krazy for kale and this looks like a fun new way to prepare it — and share tasty healthy snacks! The perfect green with protein, antioxidants, fiber and more.

  11. Anonymous says

    My husband and I *just* had this very conversation. I live in the south and so I can garden nearly all year long. This year I managed to keep my kale all winter. My back yard is spewing kale at the moment and while we adore fresh veggies, I can’t seem to find any recipes for this delicious green. I would have to estimate that I have at least 15 kale plants ready to harvest and even for my family that’s more kale then any of us can eat. I am going to be making alot of kale chips. My daughter takes them to college with her. She goes to a school that is all organic so these chips are a hit. Thank you for your wonderful blog and your contagious compassion for healthy alternatives.

  12. says

    Speaking of getting kids hooked…once I made these and my 18 mo niece kept shoveling handful after handful in her mouth. I think she liked the salt and oil. We didn’t realize she wasn’t swallowing them, though, since kale is pretty hard for someone without many teeth to chew. We tried to get her to spit them out but she refused and just wandered around our apartment with this huge green glob in her mouth, green juice running down her chin. About twenty minutes later she decided she had extracted all the flavor and spit them out on her mom’s hand!

  13. says

    I love KALE in every form. I make coconut curry kale chips by blending coconut meat with the water,a few fresh kaffir lime leaves, a TBSP of nutritional yeast, and some curry together and then coating the Kale leaves before I bake. I bake at low temps for longer (or dehydrate if I have the time). Delicious!

  14. Sharon says

    I just made these tonight – and was pleasantly surprised when both my daughter and husband liked them! (Especially because the hubby was teasing me when I told him I wanted to make them). Thanks – will be making these again and again.

  15. Anonymous says

    My Partner and I just went on the candida free diet and have excluded nearly everything but veggies and good proteins. These chips are the perfect late night movie snack! No more potato chips for me! I also tried the recipe with red russian kale, lacinato kale and collard greens and it turned out perfect. The collard greens and lacinato had a slightly buttery taste to them (it reminded me of a really healthy popcorn) And once they were completely cool, I was able to put them in an air tight container and eat them 6 hours later-still crispy!

    * note, the collard greens and lacinato kale requires a lower cooking time and a lighter spray of oil than the more common curly and red russian kale

  16. Amanda says

    Stumbled upon this site. I know this is an older post, but I wanted to let everyone know that you can save the kale chips for later. They will get mushy/soggy, but the solution is to pop them back in the oven for like 15 minutes and they crisp up again. My non-kale loving mother keeps BEGGING me to make them for another family gathering. Easily the easiest (and cheapest) dish I ever brought to a holiday meal.

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